Only a couple steps needed to make this pesto. Place all ingredients acceptable olive oil and lemon juice in a food processor.

While blending drizzle in the olive oil and than the lemon juice. Place in a sealed container & store in the refrigerator. All pestos freeze really well, if you double or triple the recipe like I usually do with most pestos place in 1/4 cup in small glass jars and freeze.

I used this pesto with my recipe for leg of lamb roast, see separate post for this recipe instructions and ingredients.

I also like this mint pesto or any pesto that you have in the fridge for lunch wraps filled with meat and leafy greens. I would also serve a small amount of fresh pesto with grilled white fish.